Rich And Charlies Restaurant Recipes

PASTA CON BROCCOLI

Steps:

• Steam your broccoli and cook noodles according to package directions.
• In a medium to large pot, melt the butter over medium heat and add the garlic. After the garlic has cooked a minute or so add the flour and mix to make your roux.
• Once it's combined and looks like a paste, slowly add your tomato sauce, milk, and cream. Whisk until combined and no clumps of flour remain.
• Add in the salt, pepper, oregano and red pepper flakes. Red pepper flakes are extremely spicy, so only add to the level you want.
• Bring the sauce to a simmer and continue whisking until it thickens.
• Add in the mushrooms and turn down the heat to medium-low. Let simmer for 5-6 minutes, cooking the mushrooms.
• Add in the parmesan and stir until melted.
• Add the noodles and broccoli to your sauce and mix.
• Serve warm topped with a pinch or two of shredded parmesan.

RICH AND CHARLIE'S SALAD

Steps:

• Mix all salad ingredients together.
• Mix dressing together.
• Toss and serve.

ICEBERG SALAD WITH ITALIAN DRESSING

Steps:

• Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
• Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you'll probably have some extra) and top with more black pepper.

RICH AND CHARLIES CHICKEN SPIEDINI

Steps:

• Combine 2/3 of the garlic with lemon juice and oil in a self-sealing plastic bag. (Cover and refrigerate remaining garlic.) Add chicken to the bag, turning to coat. Remove the air from the bag, seal and refrigerate for 2 to 12 hours, turning the bag occasionally.
• Prepare a medium-hot fire in the grill. Thread chicken strips on skewers. Spread bread crumbs on a plate. Roll chicken in bread crumbs to coat.
• Grill chicken skewers for about 8 to 12 minutes or until cooked completely, turning halfway through.
• While chicken cooks, in a small skillet, melt butter over medium-low heat. Add the remaining garlic; cook just until softened.
• Remove chicken from skewers. Drizzle with garlic butter and serve.

RICH & CHARLIE'S ITALIAN SALAD DRESSING (LIGHT)

Steps:

• Mix all ingredients and let stand overnight.
• Serve over iceberg and red leaf lettuce.

CHICKEN EMIL FROM RICH N CHARLIES

Steps:

• 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
• 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
• 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
• 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
• 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
• 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
• Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
• Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

RICH & CHARLIE'S SALAD (COPYCAT)

Steps:

• Mix and toss the salad ingredients.
• Mix the dressing, add to salad and toss.
• Let stand in the refrigerator for 2-3 hours before serving.